1451 Oeufs Saint-Amand

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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French Fried

Prepare the eggs by breaking into the frying pan and sprinkling the yolks with a little finely chopped ham before enclosing them in the cooking process.

Arrange the eggs in a circle each placed on a rectangular piece of blanched and grilled streaky bacon. In the centre place a garnish of sliced mushrooms sauteed in butter with a little finely chopped shallot and mixed with a little Sauce Demi-glace; finally sprinkle a little chopped parsley on top of the garnish.